The key to making chirashi zushi is to add the vinegar and sugar (and other ingredients) while the rice is still very hot. If the rice is cold, it won't soak up the seasonings.
ちらし寿司を作る秘訣は、お酢と砂糖（また他の具材）を、ご飯がまだすごく温かいうちに混ぜることです。ご飯が冷たいと、調味料が染み込みません。

I heated the rice very, very hot.
ご飯をすごく熱くしました。

Then, I added the contents of the two packs.

２つのパックの中身を入れました。

Mix well in a cutting motion. When the mixing is completed, cool to hitohada (human skin temperature) with a fan.
切る動作でよく混ぜます。かき混ぜ終わったら、団扇を使って、人肌まで冷まします

I completed the shirashi zushi making at around nine in the morning.

ちらし寿司作りは午前９時ごろ終えました。

Later, I made kinshi tamago, using two large eggs. I wanted to use more eggs, but I carelessly used three eggs to make clear soup for supper last night. Silly me.